This easy no-bake Triple Layer Pumpkin Pudding Pie is a quick and delicious dessert to serve at Thanksgiving. Paired with a homemade graham cracker crust and whipped cream, this pumpkin spice pie is sure to become a family favorite!
Pumpkin pie is a staple in my family, especially around the holidays. The creamy texture of that pumpkin filling along with the velvety whipped cream topping is enough for me to have seconds (or thirds) of this truly classic and beloved dessert!
Today I want to introduce you to an alternative (not a replacement!) to your holiday pumpkin pie dessert.
This triple layer pumpkin spice pudding pie has three layers of absolute goodness, which all lays on top of a homemade graham cracker crust. Once you make your own graham cracker crust there's no going back to the store-bought!
Not only is it EXTREMELY easy to make, but it 100% tastes so much better!
This no-bake pumpkin pudding pie comes together in 20 minutes, and then only takes 1 hour in the refrigerator to set up! I love pumpkin pie, but I also love this pumpkin pudding pie. Both will most definitely be served at the upcoming holiday celebrations!
Why You'll LOVE This Pumpkin Pudding Pie:
- It has three delicious layers: pumpkin pudding, pumpkin pudding + whipped cream, and whipped cream.
- The homemade graham cracker crust ties all of the flavors together.
- The creamy textures of both the pumpkin pudding and whipped cream will satisfy your tastebuds.
- No oven is required!
Pumpkin Spice Pudding:
The pumpkin spice pudding is made by using two packages of Jello's pumpkin spice instant pudding (3.4 ounces per box). This flavor of instant pudding comes out during the Fall season and can be found at your local grocery store.
Thankfully, if you have trouble finding it in stores, you can always find it online here.
I have always really enjoyed instant pudding mixes and I am no different with the pumpkin spice flavor.
The pumpkin pudding couldn't be easier to make! All you do is add milk and cinnamon. Then you whisk everything together until combined. That's it!
Baking Tips Before Starting:
Even though this is an extremely easy pumpkin pudding pie recipe, I still have a few tips to share with you before you begin.
- Prepare Pie Pan: For this recipe we will use a 9-inch pie pan (a 9.5-inch pan works too). Make sure to spray the pan with non-stick spray before adding the graham cracker crust to it. This is a small trick I've learned when making my own graham cracker crust.
- Graham Cracker Crust: We want fine graham cracker crumbs for the crust. I recommend using a blender or food processor. If you don't have one you could always place the crackers into a Ziploc bag and use a rolling pin to crush them.
- Chilling Time: Once the entire pie is assembled it needs to set up completely in the refrigerator for 1 hour before serving.
Ingredients In Pumpkin Spice Pudding Pie:
Graham Cracker Crust:
- Graham Cracker Crumbs: This is the main component of the crust.
- Sugar: Adds sweetness.
- Salt: Enhances the other flavors.
- Unsalted Butter: Binds all of the ingredients together and adds flavor.
Pumpkin Pudding:
- Milk: Makes the pudding mixture creamy.
- Instant Pumpkin Spice Pudding: Can be found in stores or online.
- Cinnamon: Adds flavor.
Whipped Cream:
- Heavy Cream: Cannot substitute with half and half or milk.
- Sugar: Adds sweetness.
- Vanilla Extract: Adds flavor.
How To Make Triple Layer Pumpkin Pudding Pie:
- Graham Cracker Crust: Spray your 9-inch pie pan with non-stick spray. Set aside. In a mixing bowl, mix together the graham cracker crumbs, sugar, salt, and melted butter. Press into the pie pan using your fingers or the bottom of a measuring cup. Place into the freezer while you prepare the other components.
- Pumpkin Pudding: In a large bowl using a whisk, beat together the milk, both pumpkin pudding mixes, and the cinnamon until fully incorporated (about 1 minute). Set aside.
- Whipped Cream: In the bowl of an electric stand mixer using the whisk attachment, beat the heavy cream, sugar, and vanilla extract on high speed until medium to stiff peaks form (1-2 minutes).
- Assemble the Pie: Spread 1 1/2 cups of the pumpkin pudding mixture onto the pie crust (I use my silicone spatula). Measure out 1 1/2 cups of the whipped cream, carefully mix that into the remaining pumpkin pudding, and spread over the pudding layer (this will be the second layer of the pie).
- Use a clean silicone spatula to spread the remaining whipped cream over the top of the pie, making this your third layer. Refrigerate for 1 hour to allow the pie to properly set up and then serve.
How To Store Pumpkin Spice Pudding Pie:
Cover any leftover pie with foil or saran wrap. It will stay fresh in the refrigerator for up to 2 days.
The pie still tastes great on day 2, but the crust isn't as crunchy as day 1.
I hope you will be enjoying this triple layer pumpkin pudding pie around your dinner table really soon! If you're craving more pumpkin desserts, check out these: Pumpkin Chocolate Chip Cookies, Pumpkin Spice Bars, and Pumpkin Banana Bread.
Let me know on Facebook, Instagram, Pinterest, or in the comments below how you liked your pumpkin pudding pie! 🙂
More Delicious Pie Recipes:
Triple Layer Pumpkin Pudding Pie
Equipment
- 9-inch pie pan
Ingredients:
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (10 full sheet graham crackers)
- 2 tbsp sugar
- 1/8 tsp salt
- 6 tbsp unsalted butter, melted
Pumpkin Spice Pudding:
- 2 cups milk
- 2 3.4-ounce packages of pumpkin spice pudding mix
- 1/4 tsp cinnamon
Whipped Cream:
- 1 cup heavy cream
- 2 tbsp sugar
- 1/2 tsp vanilla extract
Instructions:
- Graham Cracker Crust: Spray your 9-inch pie pan with non-stick spray. Set aside. Crush the graham crackers until they resemble crumbs in either a blender, food processor, or placing them inside a Ziploc bag and using a rolling pin to crush the crackers.
- In a medium-sized bowl, mix together the graham cracker crumbs, sugar, salt, and melted butter. Press into the pie pan using your fingers or the bottom of a measuring cup (I use my 1/4 cup to firmly press the crumbs, including up the sides of the pan). Place into the freezer while you prepare the other components.
- Pumpkin Spice Pudding: In a large bowl using a whisk, beat together the milk, both pumpkin pudding mixes, and the cinnamon until fully incorporated (about 1 minute). Set aside.
- Whipped Cream: In the bowl of an electric stand mixer using the whisk attachment, beat the heavy cream, sugar, and vanilla extract on high speed until medium to stiff peaks form (1-2 minutes).
- Assemble the Pie: Remove the pie pan from the freezer and spread 1 1/2 cups of the pumpkin pudding mixture onto the pie crust (I use my silicone spatula). Measure out 1 1/2 cups of the whipped cream, carefully mix that into the remaining pumpkin pudding, and spread over the pudding layer (this will be the second layer of the pie).
- Use a clean silicone spatula to spread the remaining whipped cream over the top of the pie, making this your third layer. Refrigerate for 1 hour to allow the pie to properly set up and then serve.
This looks amazing! I love pumpkin pie, and I enjoy desserts that don’t require an oven. I also LOVE graham cracker crusts. I am for sure making this over Thanksgiving. Awesome recipe!!! 🙂
Thank you! Pumpkin pie is one of my favorite holiday desserts and I love this rendition of that classic pie flavor. 🙂
Fascinating how you mix the pudding & whipped create for layer 2. Definitely worth trying to see how my family likes this pie ...
It really is so easy too!
Whoa this looks good! Awesome twist on a traditional pumpkin pie. Looks easy and delicious! Plus, graham cracker crust is life!!
YES! Graham cracker crust is one of my favorites!!
That sounds so yummy
Such a simple recipe and I still have two pumpkins left from Halloween:)
This pie looks so good! I love the mousse consistency of the layers. A total must try for me!
Thank you, Cindy!!